Classic Winter Comforts: Crab Leg Meat Pot Pie

Seafood is the perfect protein for classic comfort food recipes. Seafood can be easily incorporated into these recipes, substituting the classic or more traditional featured ingredient with ready-to-eat items like Dungeness, Snow, or King Crab Leg meat.

All About Crab Legs & Their Flavor

Dungeness crabs get their name from a quaint fishing village in Washington state, Dungeness, Washington. Their meat is sweet, tender and delicate making it a West Coast delicacy, especially during the peak season from November till the end of June.

Snow crabs are found in the bitter cold waters from the Pacific North West and North West Atlantic, Alaska to Siberia and Greenland to Newfoundland, often crab season begins when the ice breaks (around mid April running til early November). Snow crab meat is hearty with a hint of salt, perfect for a dip in the melted butter cup.

King crabs are divided by region and species, being 3 different types of crabs- red, blue and brown, and whether their caught in the Bering Sea or other Atlantic Alaskan waters. They’re called ‘king’ for a good reason, they weigh between 6-8lbs. (some getting as large as 20lbs.). King crab meat is mild in flavor with a nice sweetness and their legs are things made of legend.

Crab Leg Meat Pot Pie Recipe

Save those Shells!! We use the crab leg meat and crab leg shells when crafting this recipe. The shells are used to make the stock, infusing this recipe with as much crab leg flavor as possible!

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Crab Leg Pot Pie

Ingredients

Crab Leg Stock:

• 2-2 ½ pounds of crab legs
• 6 cups water
• 2 garlic cloves peeled
• 1 yellow onion peeled and chopped
• 1 celery stalk chopped
• 1 carrot peeled and chopped
• ½ cup white wine
• ½ lemon
• 3 tablespoons tomato paste
• 3 bay leaves
• Dash of hot sauce
• Dash of Worcestershire sauce

Pot Pie:

• 4 tablespoons butter
• ½ cup yellow onion peeled and minced
• ½ cup celery minced
• ½ cup carrot peeled and minced
• 2 garlic cloves peeled and minced
• 2 cups yellow potatoes diced
• ⅓ cup all-purpose flour
• 4 cups crab broth
• ½ cup heavy cream
• Crab leg meat
• ½ cup corn kernels
• ½ cup green peas
• 2 teaspoons Old Bay Seasoning
• Salt and pepper to taste
• 2 raw pie crusts
• 1 egg beaten
• Pinch of Old Bay Seasoning

Instructions

Making the Stock:

1. Pick the crab legs, reserving the shells and the meat, and cutting the meat into bite-sized pieces. Place the crab meat, covered, in the refrigerator. Place the crab shells in a large pot or Dutch oven. Cover the shells with water and add the garlic, onion, celery, carrot, wine, lemon, tomato paste, bay leaves, hot sauce, and Worcestershire sauce. Stir to combine and bring to a boil over high heat. Once boiling, reduce heat to medium-low, and simmer for 1 hour, stirring occasionally. Strain the stock through a fine mesh strainer, discard the shells, and reserve the stock.

Making the Pot Pie:

1. Melt butter in a large pot or Dutch oven over medium heat. Once melted, add the onion, celery, carrot, garlic, and potatoes, stir to combine, and sauté for 5 minutes. Add the flour to the pot, stir to combine, and cook for 1 minute more. Add the broth and cream to the pot, whisk to combine, and bring to a simmer. Simmer for 15 minutes or until the potatoes are mostly tender and the sauce has thickened. Add the crab leg meat, corn, peas, and Old Bay seasoning to the pot, stir to combine. Season the filling to taste with salt and pepper.
2. Preheat the oven to 400°F and gently press one of the pie crusts into the bottom of a pie pan. Add the filling to the pie pan, spreading out in an even layer. Place the remaining crust on top, covering the filling, and crimp the edges together to seal. Dock the pie with 6 little slits to accommodate any heat looking to escape. Brush top of the pie with egg wash and season with Old Bay seasoning. Place in the oven and bake for 30 minutes or until golden brown and hoit throughout. Cover the pie with aluminum foil if the crust is getting a little too brown. Remove the pie from the oven, slice, and serve.

Buy Crab Legs Online

Taste the difference between Dungeness Crabs, Snow Crabs and King Crabs, all available at our online store. As we say, ‘from shore to door, 3 days fresher than the grocery store’-all of our crabs are delivered right to your door when you schedule it, guaranteed!

We’d love to see your friends and family enjoying their Cameron’s Seafood Crab Legs-share your images or stories on any of our social pages, Instagram, Facebook or Twitter be sure to tag us @cameronsseafoodonline.

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